Blueberry Muffins

"A fluffy, moist crumb studded with sweet, juicy blueberries. Oil-free & vegan, these muffins make the perfect healthy breakfast or snack any time of day."
-- @ellielikescooking
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  • Recipe Card
Prep time 10mins
Cook time 30mins
Serves or Makes: 12 small muffins

Recipe Card


  • 1 tablespoon ground flaxseed
  • 3 tablespoons water
  • 1 tablespoon lemon juice
  • 1/4 cup soy milk
  • 1/2 cup applesauce
  • 1/4 cup tahini
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla
  • 1 cup whole wheat pastry flour
  • 1/4 cup almond flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 cup blueberries


  • Step 1

    Preheat the oven to 350°F. Line a muffin tray with muffin liners, or grease muffin tin to prevent sticking.

  • Step 2

    Mix together flax and water and set aside.

  • Step 3

    Combine lemon juice and soy milk and set aside. The milk will curdle as it sits but this is okay.

  • Step 4

    In a large bowl, combine apple sauce, tahini, maple syrup, and vanilla.

  • Step 5

    Sift whole wheat pastry flour, almond flour, baking soda, baking powder, and cinnamon, making sure there are no chunks of flour/baking powder.

  • Step 6

    Add dry ingredients to wet and mix until just combined. Add in the blueberries and stir gently.

  • Step 7

    Fill up each muffin liner about 3/4 full, keeping in mind that they will rise while they bake. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from muffin tray to a cooling rack until completely cooled.

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